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Ricotta gnocchi with red pesto

Ricotta gnocchi with red pesto

Ricotta gnocchi are an ideal “dinner-rescue” recipe.

Simple and quick to make, soft and delicious, when served with a tasty sauce they are perfect for a nice dinner with friends!

INGREDIENTS

 

Ricotta cheese 200 gr.

Flour 140 gr.

Potato starch 1 tablespoon

Egg 1

Parmigiano Reggiano 40 gr.

Salt to taste

Nutmeg 1 pinch (optional)

Sun dried tomatoes pesto about 1 jar

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Equipment

1 bowl, 1 large pot, 1 chopping board, 1 knife, 1 fork.

Preparation

Mix the flour with potato starch, 1 pinch of salt, and ricotta. Crack the egg and add to the previous ingredients.

Quickly mix the dough but do not over knead.

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Place the ricotta/flour mix on a chopping board dusted with flour.

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Press the dough with your hands and add flour if needed (depending on the quality of ricotta you used).

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Cut dough into long strips, about 1.5 cm thick. You don’t need to roll them – this way you do not need to add more flour.

Then, cut into small pieces – about the same size as large olives.

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Dust with flour if needed and roll your gnocchi on a fork to make grooves.

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Meanwhile, bring water to a boil and add salt.

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Add gnocchi, gently mix them with a wooden spoon, and cook for about 3 to 4 minutes. The gnocchi are cooked when they float at the top of the pot of boiling water.

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Drain gnocchi and stir gently with the red pesto, then serve sprinkled with cheese (optional).

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Tips.

In case you have lactose-intolerant guests, you can use lactose-free ricotta, as we did.

If you prefer traditional pesto, you can, of course, serve ricotta gnocchi with basil pesto

or Country Basil Pasta Sauce.

 

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